So on my last trip to Costco I was in a bit of a rush and grabbed the first bag of chicken breasts I found. Turns out they were the wrong brand (I prefer the ones that are individually sealed, make less of a mess when you thaw them out) and they are filets. So they are way too thin to be stuffed! So Tyler just put the filling on top, as a kind of salsa. It was still delicious! This is a 5 ingredient recipe, making it super quick to put together. We really enjoyed it, and next time we have regular chicken breasts, we will actually stuff them!
Mediterranean Stuffed Chicken (from Cooking Light)
- 1 large red bell pepper
- 1/4 cup (1 ounce) crumbled feta cheese
- 2 tablespoons finely chopped pitted kalamata olives
- 1 tablespoon minced fresh basil
- 8 (6-ounce) skinless, boneless chicken breasts
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.